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Download the Job Application here.
Submit applications to:
Dingos
4612 SE Hawthorne Blvd
Portland, OR 97215
ATTN: General Manager
Title: LINE/PREP COOK
Reports to: General Manager
Compensation: $7.80/hr + tips
Summary of Position: Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List.
Duties & Responsibilities:
- Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, and a variety of other kitchen equipment.
- Complete opening, shift change and closing checklists.
- Refer to Daily Prep List at the start of each shift for assigned duties.
- Assumes 100% responsibility for quality of products served.
- Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
- Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
- Uses our Standard Recipe Card for preparing all products. Do not rely on the memory of yourself or other employees.
- Portions food products prior to cooking according to standard portion sizes and recipe specifications.
- Inform Kitchen Supervisor immediately of product shortages.
- Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, sauté burners, convection oven, flat top range and refrigeration equipment.
- Prepares item for broiling, grilling, sautéing or other cooking methods by portioning and/or marinating.
- Follows proper plate presentation and garnish set up for all dishes.
- Handles stores and rotates all products properly.
- Assists in food prep assignments during off-peak periods as needed.
- Opens and closes the kitchen properly and follows all the checklists for kitchen stations. Assists others in opening and closing the kitchen. Also includes any shift change duties.
- Promptly reports equipment and food quality problems to General Manager and Kitchen Supervisor.
- Attends all scheduled employee meetings and brings suggestions for improvement.
- Performs other related duties as assigned by the Kitchen Supervisor or manager-on-duty.
Qualifications:
- A minimum of 2 years of experience in kitchen preparation and cooking.
- Must have a valid Food Handlers card before employment begins
- At least 6 months experience in a similar capacity.
- Must be able to communicate clearly with managers, kitchen and dining room personnel.
- Be able to reach, bend, stoop and frequently lift up to 50 pounds.
- Be able to work in a standing position for long periods of time (up to 9 hours).
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